Recently I ate pomegranate in Kerala, India. Ate and ate it. It was so very sweet.
I have also seen a lot of pomegranate recipes on blogs recently.
I wondered – have I underestimated this red leathery fruit for all these years? Buying it for decoration but, dreaming it was bitter-sour, never cut into it.
Maybe once I remember throwing it into the juicer with other, sweeter fruit.
In Kerala, the pomegranates were beautiful. The salads and side serves featuring the bright red globules were wonderful.
So when they appeared in my green grocers recently I bought some. Tonight, I cut one in half, then quarters. Dug out those slippery, juicy, staining red globules. Made a wonderful mound in the middle of my plate.
Picked one up. Put it in my mouth.
Spat it out. Phw! Phw!
It was bitter. Sour and bitter. The seed in the centre was HARD.
It was horrid.
What on earth makes so much difference? Why does Australia have horrid pomegranates?
Banana and Pomegranate Salad
My posts are all dishes that I have cooked, or have been cooked in my kitchen. Today is a rare exception. This is a dish that I had in Kerala, but which I cannot reproduce in my kitchen due to the horridness of our local pomegranates.
Source : inspired by my visit to Kerala
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
2 firm but ripe bananas
1 – 2 Tblspn lime juice
1 Tbslpn jaggery
pinch black salt or sea salt
Remove the luscious seeds from the pomegranate and arrange them in the centre of a plate.
Toast the shredded coconut carefully in a heavy frying-pan over a medium low heat, not allowing it to burn.
Slice the peeled bananas attractively and arrange around the edge of the plate. Drizzle with the lime juice, sugar and the salt.
Sprinkle with the toasted coconut and serve immediately.
So wonderfully attractive, though.